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Rigatoni with Eggplant, Mushrooms and Goat Cheese

Submitted by: ATHOM73

Delicious and hearty - rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

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Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus

Submitted by: DOREENB

Rigatoni pasta is baked with roasted red bell peppers, asparagus, artichoke hearts, arugula and a mild cheese sauce.

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Rigatoni alla Puttanesca e Arrabbiata

Submitted by: Kelly

Living In: Portland, Oregon, USA

Inspired by two classic Italian sauces, spicy tomato-olive-y putanesca and arrabbiata with red pepper flakes and bacon, this dish blends both and serves them with rigatoni pasta topped with feta cheese and fresh parsley.

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Linguine Pasta with Shrimp and Tomatoes

Submitted by: Cindy in Pensacola

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

A sauce made from fresh tomatoes is the secret ingredient in this delicious shrimp pasta.

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Baked Rigatoni with Italian Sausage and Fennel

Submitted by: Boog

This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.

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Rigatoni with Sausage and Beans

Submitted by: Ragu®

Sweet Italian sausage, cannellini beans, rosemary and rigatoni simmered in Ragu Pasta Sauce make up this delicious dish.

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Stuffed Tomatoes with Grits and Ricotta

Submitted by: Peter Alfieri

Home Town: Lincoln, Rhode Island, USA

Living In: Barrington, Rhode Island, USA

Ricotta, Parmesan, and Asiago cheese flavor the tender grits that are stuffed into these tasty tomatoes.

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Summer Pasta with Basil, Tomatoes and Cheese

Submitted by: Gayle Wagner

Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.

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Pasta with Fresh Tomatoes and Corn

Submitted by: simmig

Taste a late summer harvest in a colorful pasta sauce that needs no cooking. Simply stir cooked corn, chopped tomatoes and sliced green onions into a dressing of olive oil, red wine vinegar and basil. Toss with hot pasta and sprinkle with Parmesan.

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